Each national cuisine has its own characteristics, its own flavor, and, of course, every nation is its value meals
. But there is in the world of haute cuisine recognized leaders, a kind of culinary kings podiums
. These, of course, belongs to Italian cuisine
. It is known, loved and appreciated all over the world
. Over the last decade Italian restaurants have taken a worthy place in the Russian space
. Dishes that have come to us from sunny Italy, easy, tasty and useful
. Today we present one of the iconic Italian dishes - risotto
. Why is this dish? Firstly, because of its popularity
. Secondly, because of its diversity
. Having learned the basic rules of making this kind of pilaf, you will be able to please their loved ones on a regular basis with new varieties of risotto with various fillings
. If you know, for example, how to cook risotto with mushrooms, you can easily improvise by using other supplements
.

So, let's begin. There are a few basic things without knowledge of which it is impossible to prepare a proper meal. These are the subtleties and details that at first glance may seem insignificant, but in fact play a very important role. Speaking in relation to the risotto, then this Italian risotto is necessary to choose the right rice. For this dish ideal starchy varieties such as Arborio, Carnaroli and Vialone Nano.

They all have the same creamy taste that differs from a simple risotto cooked rice. And, most importantly, having a high absorbency, these kinds of rice do not turn to mush-mush. Unless, of course, you know all the technological details risotto.

However, it is rather expensive products. Fortunately, now in our supermarkets represented a huge range of different varieties of rice, so it is possible to find a suitable commercially available cereals and cheaper price segment.

The basic recipe for risotto

Products:

500 grams of rice

about 1, 5 liters of broth (it can be chicken, beef, vegetable)

3 tablespoons of good extra virgin olive oil

1 onion

150 milliliters of white wine

cream

Parmesan

Cooking method:

Finely chop the onion and fry in hot olive oil until transparent.

Add rice, stirring constantly, fry it so that each grain has received his portion of the oil is steeped in them. Pour the wine and cook for three minutes - the wine must be absorbed.

Reduce heat and cook further by adding small portions of hot broth. Once the rice will absorb moisture, should pour more and more to cook, stirring all the time. When the rice is tender, pour in 2-3 tablespoons of cream, sprinkle with grated Parmesan cheese.

Risotto served at the table with the heat-the heat, it should never be prepared in advance, otherwise the dish will lose its wonderful creamy taste

Of course, this simple manner, these palatability form those ingredients that can be added to the risotto, prepared as described above.

Mushroom risotto additive to:

Mushrooms cut and fry in olive oil with onion and grated carrot. Salt and pepper to taste, add a teaspoon of butter and a little sour cream, put out 5-7 minutes.

Before serving, you can mix the mushrooms with risotto, you can file all in a separate bowl - on the principle of Azerbaijan pilaf: rice separately and separate all the other ingredients that go into pilaf.

The addition of spinach with Gorgonzola cheese:

Wash spinach, remove tough stems, dry on a paper towel.

Heat the olive oil in a frying pan, put the chopped garlic and spinach and cook for 2-3 minutes, add the Gorgonzola mashed (or other cheese) and mix.

Connect with the finished risotto.

The addition of chicken breast:

Breast, wash, dry and cut into thin strips.

Fry in olive oil with chopped onion and grated carrot.

Put in a pan to the onions and carrots prepared chicken meat and fry together on high heat for 5-7 minutes. Season with salt, pepper and nutmeg.

Stir risotto. Sprinkle with chopped green onions.

Risotto with prawns

Cook rice according to the basic recipe.

Chopped garlic, chopped fresh ginger root, allspice fry in hot olive oil. Then add the prepared shrimp and fry all together on high heat for 3 minutes. At the end, add soy sauce, a little lemon juice, salt to taste.

Proper risotto depends on the quality of rice - it should contain a lot of starch. It starch gives the dish the very velvety and soft, which is so appreciated real gourmets.

It used only hot broth, otherwise the dish will not have the desired consistency and taste.

How to cook risotto with vegetables? Everything is simple: the basic recipe and add to it a variety of vegetables - carrots, pumpkin, tomatoes, asparagus, peas and others. Vegetables cook as you like.

In the risotto, as a rule, do not put the salt, because it has always fed supplements, including quite salty parmesan cheese, which has a very bright and perfectly complements the taste of the dish.

Improvise and create your recipe risotto!

We recommend to check out how to cook risotto

Lamb - is one of the beneficial dietary products. Juicy lamb meat can be both delicious dishes for the festive dinner, as well as an everyday part of a hearty lunch. In ancient times the ram was a true symbol of luxury living, because only the rich could enjoy its unsurpassed meat. Today, the shops provide us with a wide selection of delicious foods.

Fried or roasted lamb ribs - prescription required each owner. There are many ways of cooking, but we now consider the simplest of them - the ribs in a cauldron.

The ribs in a cauldron

To prepare mutton ribs in a cauldron will need:

Lamb ribs - 1 kg;

Onions - 2 pieces;

Carrots - 1 pc;

Corn - 100g;

Tomatoes - 4 pieces;

Sunflower oil - 150g;

Salt, pepper and spices to taste.

Preparation:

Thoroughly wash reservoir mutton ribs, cut into pieces - the amount depends on the personal taste of the cook. Next, cut into half rings onion, carrot rub on a coarse grater, remove the skin from the tomatoes.

Fill the required amount of sunflower oil in the cauldron. For these dishes are best used with a non-flat-bottomed cookware. We wait until the moment when the oil is quite tense and gently lay the cut pieces of meat. Average time roasting ribs - 7-9 minutes, but you need to constantly monitor and stir, so they do not harden.

Gently fall asleep chopped onion, fry it until light golden brown. Then fall asleep grated carrots and fry until just cooked. By the way, you can check the readiness of carrots, pushing it with a knife - if it is already moderately browned, it is easy to be divided into parts.

During frying onions and carrots the level of fire should be slightly larger than average. Finely chopped tomatoes spread on the bottom of the cauldron and fry for a while. The dish is almost ready, you only add canned corn, as well as some salt and spices to taste. All thoroughly mixed, reduce the heat and give the fry another 10 minutes. That's it - a delightfully fragrant and delicious dish is ready.

The ribs in the oven

Very tasty obtained lamb chops cooked in the oven. They have a rich flavor and juicy texture. This dish will be one of the most important on the holiday table, and during lunch everyday.

For mutton ribs, baked in the oven, you need:

Lamb ribs - 650 g;

Potatoes - 300g;

Onions - 1 pc;

Lemon - 1 pc;

Lovage - 3 sprigs;

Marjoram - a small beam;

Dry red wine - 1/3 cup;

Soy sauce - 1 tbsp;

Salt, pepper and spices to taste;

Preparation:

Laid on a baking two sheets of foil, grease it sufficiently thick layer of mutton fat. Then decompose pre-sliced ​​potatoes over the entire surface. Top neatly put herbs, onion half rings and lemon wedges. After that you need to expand the number one mutton ribs and good pepper it.

On top put a fillet of lamb, cut into small cubes, and then onions, carrots, lemon. Evenly fill the resulting dish of soy sauce and red wine. The most recent layer will list Armenian lavash, which should cover the entire pan. When all the ingredients are in place, gently cover with baking foil.

Preheat oven to 250 degrees mark and put back ribs for exactly one hour. Then reduce to 140 degrees - at a temperature dish should still stew for 20 minutes, and after the time you can with peace of mind to remove the dish and serve it to the table.

Potatoes absorb all the excess fat, therefore, received a very tender and delicious, lemon adds a sophisticated sour lamb chops, giving a special flavor to the entire dish.

Lamb ribs cooked in the oven, may be the most delicious dish on every table, but it is important to strictly follow all the rules, and then the result will amaze, and with it, and your hungry stomach.

Lamb chops roasted with prunes

Another option are the original lamb ribs with prunes.

To prepare you will need:

Lamb ribs with fat - 0, 5 kg;

Pitted Prunes - 150g;

Apple tart - 2 pieces;

Bulb - 1 pc;

Garlic - 4 cloves;

Red wine vinegar - 3 tablespoons;

Dry red wine - 1 tablespoon;

Sugar - 1 tsp;

Salt and pepper to taste.

Preparation:

First we need to thoroughly wash the ribs and divide them into separate parts. Cut the small and melt the excess fat in the pan it. When all the fat to melt, remove all cracklings - the more they will not be useful. Gently spread the ribs in a pan and fry, covered, for 10 minutes, not forgetting to stir occasionally.

Once on the ribs formed golden brown, add the pre-chopped onion half rings, garlic and sugar. Slightly increases the fire and fry all together for 5 minutes. Then put in a pan chopped prunes slices and finely chopped pieces of sour apple. Gradually pour in the vinegar and red wine. Add salt, pepper and any other spices to taste, diminish the level of fire to a minimum and simmer with the lid tightly closed for 35 minutes.

Once the lamb chops with prunes are ready, they can immediately apply to the table. It's very delicious and beautiful dish, the mere sight of which makes your appetite wake up. Prune gives very piquant aroma of smoke, which is the real highlight of this dish.

Lamb ribs with prunes can be prepared as a holiday table, and just for fun. Most of the housewives love to surprise his household by various goodies. This dish can become one of the most favorite among the many recipes good cooking.

By submitting this dish for the holiday table, it must be nice to serve. On a plate should be carefully put lettuce, can be put at the center of a circle of lemon, tomatoes or any other vegetable or fruit. Next, put the cooked ribs in a circle, in such a way they are very similar to the sun's rays. Decorate the plate any greens, cherry tomatoes and lemon slices. The dish will cause the admiration of the present and emphasize skills hostess, cook it.